Data/hora: 11/06/2024 05:29:14

Provedor de dados: 	19	
País: 	Japan	
Título: 	果実酢のモデル発酵試験における脂肪酸の変化とシス－バクセン酸の検出

Changes in Fatty Acid Composition and Detection of cis-Vaccenic Acid During Experimental Fermentation of Wine and Cider Vinegars	
Autores: 	藤森, 正宏; 柚木, 恵太; 佐藤, 光由; 塚本, 義則; 大西, 正男; Fujimori, Masahiro; Yunoki, Keita; Sato, Mitsuyoshi; Tsukamoto, Yoshinori; Ohnishi, Masao.	
Data: 	2008	
Ano: 	2008	
Palavras-chave: 	ブドウ酢; リンゴ酢; 脂肪酸; シス－バクセン酸; 酢酸発酵; Acetic acid fermentation; Cider vinegar; Cis-vaccenic acid; Fatty acid; Wine vinegar.	
Resumo: 	ブドウおよびリンゴ果汁を原料とする果実酢のモデル発酵試験を行い，各発酵段階における脂肪酸成分を分析した. (1) ベリ-A種のワインでは，果汁と比べ，相対的に C16:O酸とC18:O酸の割合の増加ならびにC18:2酸とC18:3酸 の減少が認められた.このワインを原料とするブドウ酢の 脂肪酸成分の変化は大きくなかったが，C18:1酸の増加が 特徴的であった. (2) 甲州種のワインの脂肪般組成は，果汁のそれと類似 したが，ベリ-A種とはやや異なった.しかし，このブド ウ酢は，ベリ-A種のブドウ酢と質的および量的に類似 した脂肪酸成分となった. (3) リンゴ酒では果汁と比べ，相対的なC18:1酸の増加 とC18:2酸の減少が観察された.このリンゴ酒を原料とす るリンゴ酢の脂肪酸成分の変化は，ブドウ酢と同様に C16:O酸とCI18:O酸の増加であった. (4) このように原料果汁は，それぞれ固有の脂肪酸組成 を有していたが，果実酌になるといずれも類似した脂肪酸成分となった. (5) キャピラリGC分析の結果，酢酸発酵で酢酸菌体由 来のC18:1 11酸が，果実酢中に移行することが示された. (6) C18:1 11酸は市販10種の果実酢中にも検出され， C18:1 11酸/(C18:1 9酸+C18:1 11酸)比を算出すると0.07-0.59であった. Wine and cider vinegars were experimentally manufactured from commercial grape and apple juices， and differences in fatty acid components were analyzed among fermentation stages. Following alcoholic fermentation of Bailey A (a grape variety for red wine) juice，the increase in the proportions of palmitic and stearic acids was found to be accompanied by relative decreases in those of linoleic and linolenic acids. Reversed phase HPLC analysis showed a notable increase in a peak corresponding to oleic acid during acetic acid fermentation，although changes in fatty acid components were slight compared with those during alcoholic fermentation. In the case of Koshu (a grape variety for white wine)，no significant difference was observed in fatty acid composition between the juice and its fermenting liquid (wine).H owever，after acetic acid fermentation， the vinegar produced had a fatty acid composition that was qualitatively and quantitatively similar to that of Bailey A. During alcoholic fermentation of apple (Delicious variety) juice，an increase in oleic acid and a decrease in linoleic acid were observed，followed by increases in palmitic and stearic acids after acetic acid fermentation，similar to changes observed during wine vinegar manufacturing. Thus，we found that juices with characteristic fatty acids produce vinegars with roughly corresponding compositions. Moreover，capillary-GC analysis of fatty acid methyl esters showed that cis-vaccenic acid (an oleic acid isomer) originating from acetic acid bacteria can be transferred into vinegars made by the acetic acid fermentation process. cis-Vaccenic acid was also detected in ten varieties of commercial wine and cider vinegars with cis-vaccenic acid/(oleic and cis-vaccenic acids) ratios of 0.07-0.59.	
Idioma: 	Japonês	
Identificador: 	http://ir.obihiro.ac.jp/dspace/handle/10322/2707	
Editor: 	日本食品科学工学会	
Formato: 	application/pdf	
Fonte: 	日本食品科学工学会